Description of grinding degree and flavor of Tanzanian coffee introduction of fine coffee varieties
Coffee beans in Tanzania are of extraordinary quality. They are produced in the Mohi district near Mount Kilimanjaro. The mountains with a height of 3,000 to 6,000 feet are the most suitable areas for growing coffee. The fertile volcanic ash gives the coffee here a strong texture and soft acidity. It exudes delicate aromas and contains aromas of wine and fruit, making people taste endless aftertaste. After drinking Tanzanian coffee, I always feel a soft and mellow earthy smell at the corners of my mouth. Coffee gourmets often use words such as "wild" or "wild" to describe it. It can be said that pure Tanzanian coffee is "the most African coffee". Tanzania AA is the highest grade of beans, its grains are full, pure flavor, rich and refreshing, all aspects of quality are good. Usually its acidity is milder.
This batch of Kilimanjaro pearl beans are washed with water, with a soft acidity like Kenyan coffee, a pleasingly low acidity, a round taste and a medium consistency. Although the texture of high-quality Tanzanian beans is similar to that of Kenyan coffee, the overall quality is similar to that of Kenyan coffee. In addition to the lingering finish, it also has both fruit aroma and acidity, which is weaker than Kenya coffee and is a milder coffee.
[country]: Tanzania
[grade]: PB
[producing area]: Kilimanjaro volcanic area in the northern highland
[altitude]: 1300-2000m
[treatment]: washing
[variety]: bourbon
[producer]: collection of local small farmers
[flavor]: apricot fruit, nuclear jujube, spice, malt chocolate
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